Kale Salad

Pull together this delicious dish with almonds, cranberries, and goat cheese

Ingredients for Salad:

1 Bunch Curly Kale
1 tsp. kosher salt
1 Apple (any variety)
1 head of fennel
1/3 cup toasted almonds
1/3 cup dried cranberries
¼ cup goat cheese

Ingredients for Dressing:

1 cup apple cider
1 Tbsp. minced shallot
1 tsp. chopped thyme
2 Tbsp. apple cider vinegar
1 tsp. dijon mustard
1/2 orange
1/2 lemon
3 oz. extra virgin olive oil

Procedure:

Clean and dry kale.
Chiffonade (ribbon cut) kale. Place in bowl and with 1 tbsp of Kosher salt and gently massage the kale. Let sit for about 20 minutes
Pour apple cider into sauce pot and reduce to a quarter cup over medium-high heat. Whisk in shallots, thyme, vinegar and dijon mustard. Finish with evoo and juice from the orange and lemon. Set dressing aside to cool.
Thinly slice fennel and apple and add to your kale. Add half the almonds, cranberries, and goat cheese to the kale. Add dressing and toss to evenly distribute everything in the salad.
Plate and garnish with remaining toppings, dig in!